Barley Risotto with Beans and Greens
Source: Adapted from Food and Wine
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Total Time: 45 minutes
Makes: 4 servings
Ingredients:
5 cups low-sodium vegetable or chicken stock
2 tbs extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 tsp thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup white beans, canned or precooked
2 cups frozen spinach
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
salt and freshly ground pepper
Instructions:
1. In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
2. In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.
3. Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute. Add the 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions, stirring until it is nearly absorbed between additions. You'll have a cup of stock left in the pot
4. Stir it the last 1/2 cup of stock until the risotto is on the loose side, then add the beans and let them cook for a minute.
5. Add the spinach and cook for an additional minute. Stir in the 1/2 cup of parmigiano-reggiano and the butter and season with salt and pepper.
6. Garnish with extra cheese and serve at once.
